Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can
of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!
Pumpkin Bread
Ingredients
- 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ oil (canola or vegetable will do)
- ½ cup honey
- ½ teaspoon vanilla
- 1 cup pumpkin puree
- ½ cup chopped tree nuts (optional)
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
- Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
- Fold in the pumpkin puree and nuts (if using).
- Generously coat a large loaf pan with cooking spray and then pour in the batter.
- Bake for approximately 30 – 40 minutes or until a toothpick inserted comes out clean.
Yield: 10 – 12 servings
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I just made some yesterday! I also used honey and coconut oil instead of vegetable oil. Yummy!
I never think to use coconut oil…thanks for the tip!
I made my own batch of pumpkin bread this morning…doesn’t it smell so lovely when baking? Thank you for sharing your recipe. I like the idea of using whole wheat flour. I will have to try that with my next loaf. I’m glad I stumbled on your blog!
Alright… thank your daughter for me, I have been awaiting this anxiously, I can not wait to try your recipe, looks super yummy.Love to see your still posting for those of us following your journey, you really have great ideas
Let me know how it turns out for you and thanks for the comment!
We actually grew some pumpkins in our garden this year and I have been looking for recipes to use the puree.
I’ve never been a big pumpkin fan, though I must say that making the puree fresh was super easy and I thought it was superior tasting to the canned (though this may just be a bit of pride shining through that I had my own pumpkin to use)
To make the puree, I simply cut the pumpkin in half, scooped out the innards. Drizzled a bit of oil (you could use butter to) onto the cut side. Turned the pumpkin upside down on a rimmed (important because it gets a bit juicy) pan and cooked at 350 for ~1hour. It was then simple enough to just scoop out of the shell into the blender and puree.
I have used it to make pumpkin pancakes (YUM!!) and baby food for my little one. I also froze the rest for use later in the winter. I got about 4-5 cups of puree from that pumpkin (it would have made a small size jack-o-lantern).
I can’t wait to try the bread.
Thanks so much for your posting. I thoroughly enjoy reading your blog!
Sherry your comment is enough to motivate me to try to make my own pumpkin puree next time! I’ve done a butternut squash the way you described and you are right it isn’t that hard to do! Thanks for the comment
what is white whole wheat flour? sounds like a trick to me…Maggie
It is still 100% whole grain it is just a lighter variety of wheat than their regular “whole-wheat flour”…here is the link: http://www.amazon.com/Arthur-Flour-White-Whole-Organic/dp/B003YGWOX8/ref=sr_1_4?s=gateway&ie=UTF8&qid=1285891384&sr=8-4
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